Wednesday, January 2, 2013

Now that the weather is colder, I find myself eating fewer green smoothies and more seeds, nuts and dehydrated foods. I'm also eating a bit more cooked foods, especially sweet potatoes, brown rice and kasha.

I recently improvised a raw sunflower seed-based veggie burger flavored with sundried tomatoes. When I gave the normally carnivorous Jake a bite, he closed his eyes, smiled and pronounced it delightful, so I decided to share the recipe.

In a food processor, process parsley, sun dried
tomatoes, and garlic to a paste.

Add the tomato mixture to the seed mixture, mix
and shape into patties. (I formed it into one large rectangle which I later cut into smaller squares to fit my flax bread.)Dehydrate at 104 for three or four hours. If you don't have a dehydrator you can use your oven on its lowest temperature and keep checking until it's the consistency you want.

I served mine on flax bread with a garlic cashew cream, lettuce and arugula sprouts, but they'd be good with ketchup or mustard. I have to admit, I didn't love my flax bread. Next time I'll eat them without.

Acknowledgement: The basic seed ratio is from a burger recipe in
Ani Phyo’s Raw Food Essentials. I’ve changed the veggies and seasonings.